Antimicrobial Effect of Poly-Lactic Acid (PLA)/Poly-Butylene Succinate (PBS) Films Incorporated with Patchouli Essential Oil Nano emulsions Against Foodborne Pathogen

Abstract

The rising development in the production of bio-based polymers has reduced the dependency on conventional plastics. Several revolutions have been initiated as society is increasingly concerned about the potential ecological consequences of plastics derived from petroleum. Utilising PLA biopolymer matrix for food packaging presents a viable solution for achieving environmental sustainability. Reinforcing the PBS into the PLA matrix could enhance the quality and properties of the packaging film. Active packaging is an innovative concept in the food packaging industry that enhances food quality and prolongs shelf life by integrating essential oils (EOs) nano emulsions. A study was conducted to produce a film based on PLA/PBS blends using the solvent casting method with the incorporation of Patchouli essential oil nano emulsions (PEO-NE) at different concentrations (1%, 2%, and 4%, w/v). The antimicrobial properties of the films against foodborne pathogens were then examined and tested on fresh chicken meat samples and stored for 15 days at a temperature of 4°C. The PLA/PBS/PEO-NE film demonstrated significant efficacy in suppressing the growth of Escherichia coli, Streptococcus aureus, and Pseudomonas aeruginosa, in comparison to Salmonella typhimurium, Streptococcus mutans, and Klebsiella pneumoniae. The most effective concentration of PEO-NE in PLA/PBS film was 4% (w/v). In addition, the utilisation of 4% PEO-NE in PLA/PBS film extended the shelf life of the chicken flesh sample from 6 days to 12 days. The results of this study suggest that incorporating PEO-NE into PLA/PBS can create an active packaging biopolymer that enhances food quality and freshness.